Cradle to Cane
The ins and outs
Healthy Eating
Sweet
Tooth
Recommendation, restrictions, and regulations
100
3 food characteristics that increase risk of choking in childhood.
What is size, shape, firmness?
100
Most digestion happens in this part of the gastrointestinal tract.
What is the Duodenum?
100
What is the largest food assistance program?
What is SNAP (formerly Food Stamps) accounts for 68 of funding.
100
What are three types of disaccharide sugars? And where are they found?
Sucrose-table sugar Lactose- Milk & dairy Maltose- germinating cereal grains, prodcut of starch breakdown
100
What are the current recommendations for physical activity for healthy adults under 65?
What is moderately intense exercise for 30 minutes 5 times per week.
200
The number of times it takes a child to like a new food.
What is 5-10?
200
What are 2 major components of energy expenditure?
What are the Resting Energy Expenditure, Thermic Effect of Food, and Physical Activity?
200
What type of essesntial fatty acid lowers risk of chronic heart disease?
What is Omega 3
200
The 3 P’s (polyphagia, polyuria, and polydypsia) are symptoms common to which form of diabetes?
What is both, Type I & II
200
What are 3 of the 6 basics concepts of My Pyramid?
What is Variety 2. Moderation 3. Proportionality 4. Exercise 5. Gradual Improvement 6. Personalization
300
Age related loss of muscle mass and strength.
What is sarcopenia?
300
3 factors that go into calculating Basal metabolic rate. *Besides activity and thermic effect of food*
Age, Gender, and Weight
300
The difference between complete and incomplete proteins?
What is Complete proteins supply essential AA. They are animal proteins like meat and fish. Incomplete proteins are low in one or more AA and are plant proteins like peas, nuts, and seeds.
300
3 Modifiable risk factors for type II diabete.
What is obesity, activity, diet?
300
The least accurate dietary assessment measure for assessing enery intake.
What is food frequency Q's?
400
2 physical changes that occur with aging.
What is Body Composition changes since the body losses lean body mass and add fat and there is reduced mobility due to reduced muscle and skeletal strength.
400
Micro-nutrient that can be produced by the bacteria found in the large intestine.
What is Vitamin K?
400
The definition of an RDA.
What is the level of a nutrient that meets needs of 98% of the population of healthy individuals?
400
Name 2 food examples for the following types of fatty acids. Saturated fatty acid, Monounsaturated fatty acid (MUFA), and Polyunsaturated fatty acids (PUFA).
What is Saturated Fatty Acids- fatty beef, lamb, pork,, poultry with skin, lard and cream, butter, cheese, milk, palm and coconut oils. MUFA- Vegetable oils such as olive oil, canola, peanut, and avocados PUFA- nuts and vegetable oils such as safflower, sunflower, and soybean and in fatty fish
400
This vitamin may be low among pregnant women who have a vegetarian diet?
What is Vitamin B12?
500
3 of the reasons elderly people are at a nutritional risk.
What is Physiological changes (GI function, chronic disease), economic/psychosocial (access to nutritious food, psychological health), physical changes (weight and body composition, mobility)?
500
Role of liver, pancreas, and gallbladder in digestion. Name one thing that each organ produces.
What is pancreas: produces digestive enzymes, pancreatic amylase, and trypsin. Liver: produces cholestorol and bile. Gallbladder: stores bile.
500
3 health benefits of fiber in your diet.
What is to improve weight control, better control of blood glucose, reduced risk of heart disease, healthier gastrointestinal functioning?
500
The type of fiber is known to lower cholesterol levels, and what are two examples of this type of fiber?
What is Soluble fiber: Examples include oatmeal, oat bran, nuts, seed, legumes, apples, pears, strawberries and blueberries.
500
How is the regulation of dietary supplements different from that of food additives?
What is For dietary supplement, the manufacturers are responsible for determining that their product is safe. The FDA must prove that the product is unsafe before taking action. For food additive, the manufacturer must prove products safety to FDA before they sell it in the market.
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